NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

2 stalk Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces and season with sea salt and black pepper.

• 2

  Finely mince the garlic and ginger, and thinly slice the scallions, keeping the white and green parts separate.

• 3

  Heat a large non-stick skillet or wok over medium-high heat with half of the avocado oil.

• 4

  Whisk the egg in a small bowl, pour into the hot skillet, and scramble quickly until just set; remove the egg from the pan and set aside.

• 5

  Add the remaining avocado oil to the same skillet and add the chicken pieces, sautéing until golden brown and cooked through.

• 6

  Stir in the garlic, ginger, and the white parts of the scallions, cooking for 30 seconds until fragrant.

• 7

  Add the frozen peas and carrots to the skillet and cook for 2 minutes until tender-crisp.

• 8

  Add the cooked brown rice to the pan, breaking up any clumps, and toss with the chicken and vegetables.

• 9

  Drizzle the tamari and toasted sesame oil over the rice, stirring constantly for 2-3 minutes to allow the rice to slightly crisp.

• 10

  Fold the scrambled egg back into the mixture and garnish with the green parts of the scallions before serving.